Gannan Soybeans

Gannan Soybeans

　　Soybeans, known in ancient China as shu, are a type of legume whose seeds are rich in protein. They are oval or spherical in shape and come in colors such as yellow, light green, and black, hence also referred to as yellow soybeans, green soybeans, and black soybeans. Soybeans are most commonly used to make various bean products, press soybean oil, brew soy sauce, and extract protein. The residue or coarsely ground soybeans are also frequently used as animal feed. In China, Japan, and Korea, tofu of varying firmness has been consumed for thousands of years. Soybeans, once processed, can also be made into soy sauce or fermented bean curd. In modern Europe and America, tofu is also eaten, but is generally used as a substitute for dairy products.

According to China’s soybean climate zoning, except for high-altitude and high-latitude regions with insufficient heat and areas with annual precipitation below 250 mm without irrigation conditions, soybeans are generally cultivated. The main concentrated production areas of soybeans in China are the Northeast Plain, the Huang-Huai Plain, the Yangtze River Delta, and the Jianghan Plain. Based on the characteristics of soybean varieties and different farming systems, China's soybean production is divided into five major regions:

I. Spring Soybean Region, Dominated by the Three Northeastern Provinces

II. Summer Soybean Region of the Huang-Huai River Basin

III. Spring and Summer Soybean Region of the Yangtze River Basin

IV. Autumn Soybean Region in the Southern Parts of Southern China Provinces

V. Multi-Cropping Soybean Region of Guangdong, Guangxi, and Southern Yunnan

Among these, the spring-sown soybeans of the Northeast and the summer-sown soybeans of the Huang-Huai-Hai region are the two largest in terms of planting area and highest in yield in China.